Jamie Oliver – Incredible Nut Roast
This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce.
Nigella Lawson – Butternut Squash with Pecans and Blue Cheese
The sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, though the gentler rubble of toasted pine nuts can be happily substituted.
Hugh Fearnley Whittingstall – Butternut and nut butter soup
Serves 6–8 To make it easier to whisk the peanut butter into the soup, warm it slightly first to soften it. You can do this by standing the jar in a bowl of hot water or leaving it in a warm place for 10 minutes or so. You can use other squash varieties too, or indeed a 50:50 mixture of sweet and regular potatoes, but then you wouldn’t have the joke. Ingredients: 1 butternut squash, about 800g–1kg A large knob of unsalted butter 1 large onion, chopped 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes A 3cm piece of fresh ginger, grated 1 small garlic clove, chopped About 1 litre chicken or vegetable stock (pages 192 and 266 respectively) 227g jar of crunchy peanut butter (or use home-made, see page 52) Juice of 1 lime 3 tablespoons finely chopped coriander Sea salt and freshly ground black pepper To serve: Plain yoghurt Coriander leaves 2 tablespoons toasted pumpkin seeds or chopped toasted peanuts (optional) A little finely chopped chilli (optional) Preparation: Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes. Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft – you should be able...
Annabel Karmel – yummy vegetable and cashew nut burgers
You don’t need to be a vegetarian to enjoy these delicious burgers. Nuts contain high amounts of protein, and although children can be a little fussy about them, the flavour of the roasted cashew nuts hidden in these burgers should tempt them. This is very popular with my three children and all the adults that get to eat them too – if there are any left over ! Suitable for freezing (before final frying stage). Preparation time: 25 minutes Cooking time: 12 minutes (assuming cooked in two batches) Makes 8 small or 6 large burgers Ingredients: 100 g (3 1/2 oz) unsalted Fairtrade cashew nuts, roasted in the oven 1 tbsp olive oil 1 red onion, chopped 1 carrot, grated 1/2 small leek, chopped 100 g (3 1/2 oz) mushrooms, sliced 1 garlic clove, crushed) 1/4 tsp fresh thyme leaves 100 g (3 1/2 oz) cooked brown rice (50 g/2 oz uncooked) 1 tbsp dark soy sauce 40 g (1 1/2 oz) Gruyère, grated 50 g (2 oz) fresh breadcrumbs 1 tbsp clear honey 1 egg yolk Flour, for dusting 2 tbsp sunflower oil, for frying Preparation: Pre-heat the oven to 180ºC/350ºF/Gas 5. Spread the cashew nuts on to a baking sheet and cook for 8–10 minutes. Watch carefully as after about 5 minutes, the nuts brown quickly. Alternatively, buy roasted, unsalted cashew nuts. Heat the olive oil in a large frying pan with the onion, carrot, leek, mushrooms, garlic and thyme. Sauté for 10 minutes until the vegetables are soft, and the liquid has evaporated. Add the rice and cook for 1 minute. Allow to cool slightly. Put...
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